Spanish Pork Chops and Rice

Note: To keep the chop from curling while cooking, make two cuts across the narrow edge, one about 2 inches apart from the other. Don't substitute long-grain rice or precooked rice here; only instant rice will cook properly and be done at the same time the chorizo is ready. To toast the almonds, put them in a dry skillet over medium heat until lightly browned and fragrant, shaking occasionally to prevent burning. From "The Best Simple Recipes," by the editors of America's Test Kitchen.

Pat chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to platter and tent with foil.

Add remaining oil to skillet and heat until just smoking. Add chorizo and cook until lightly browned, about 2 minutes. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until slightly darkened in color, about 3 minutes.

Stir in rice, water and any accumulated pork juices. Cover and cook over medium-low heat until liquid is absorbed, about 10 minutes. Off heat, stir in olives and toasted almonds. Season with salt and pepper.